He specifically stated that each meal used a healthy source of fat from examples like Butter, Animal Fat, Avocado,
Olive Oil etc... If he planned to dine at a restaurant that didn't have a high quality healthy fat source, he would bring his own!
Not exact matches
Small round potatoes (new potatoes, yukon golds,
etc)
Olive oil Kosher salt Freshly ground pepper Herbs
The next thing is to get rid of inflammatory fatty acids such as processed vegetables oils (corn, canola, soybean, safflower, peanut,
etc) and eat more good fats such as avocados, coconut fats, grass - fed butter and
olives /
olive oil.
But you could use any kind of
oil you want (
olive oil, coconut, safflower,
etc) or nut butter.
You could just add extra virgin
olive oil instead or play around with any other flavored oils that you have at home and like (garlic
oil, ginger
oil, chili
oil, walnut
oil,
etc).
It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots,
Etc & in a little
olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!
When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid
oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on ha
oil / s like Shea
Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on ha
Oil,
Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on ha
Oil, Hazelnut, Macadamia, Rice Bran
Oil, etc, or a combination of different oils — whatever you've got on ha
Oil,
etc, or a combination of different oils — whatever you've got on hand.
yes our beautiful healthy
olive oil should ONLY be used for salads
etc and in its natural state..
I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage,
etc)-- Lots of salads with lemon / garlic /
olive oil vinaigrette, feta, almonds or nuts.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens,
etc)- quick kale (sauteed with coconut
oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce,
etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna,
olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings,
etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons
olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
1 cup brown rice flour 1/2 cup tapioca flour 1/2 cup almond flour 1 cup oat flour 1 & 1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup
olive or coconut
oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk,
etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of beans
2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin
olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale,
etc), rinsed well, deveined, finely chopped
4 - 5 small fennel bulbs 2 tablespoons extra-virgin
olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini,
etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill
Also, is there differences in processing — I'm thinking of coconut
oil, or
olive oil,
etc and how you can get various flavors depending on the way it was handled.
for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin
olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular,
etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
The only changes I have made is by using whatever
oil I have on hand (
olive, canola, vegetable, coconut,
etc)
1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin
olive oil 2 - 3 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2 - 3 big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan,
etc)
1/2 cup extra virgin
olive oil... you could do another
oil (coconut, veg,
etc) but the
olive oil adds a wonderful earthiness to the granola.
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini
etc) 3 tbsp
olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea salt & fresh ground pepper high quality
olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin
olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts,
etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
1 package of your favorite hot dogs (usually 5 - 8 in a pack) A matching number of center cut bacon slices A matching amount of club rolls (sliced open like a clam shell) 1 chopped habanero pepper 10 chopped cloves of garlic 1 sliced green bell pepper 1 sliced medium onion
Olive oil 1 teaspoon cumin 1 teaspoon fresh ground black pepper 1 teaspoon sea salt Assorted condiments (mustard, ketchup, hot sauce, mayo,
etc)
Ingredients 2/3 cup Flaxmeal * 4 tablespoons Chia Seeds 2 cups warm Water 100g (1 cup) Rolled Oats 300g (~ 2 cups) ** mixed Nuts and Seeds (try hazelnuts, pinenuts, pistachios, sunflower seeds,
etc) 140g (1 cup) ** Almonds 40g (4 tablespoons) tablespoons Sunflower and / or Pumpkin Seeds 4 tablespoons Poppy Seeds 1 teaspoon Sea Salt 2 tablespoons Extra Virgin
Olive Oil
I have purchased several cookbooks — Forks over Knives, The China Study cookbook, and Dr. Neal Bernard's Get Healthy, Go Vegan... I notice in all three that there is no use of
oil at all, even the healthy varieties (avocado,
olive,
etc).
Ingredients: 1 cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1 cup water 3 TBSP of
olive oil + 1 1 TBSP of
olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats,
etc) Instructions: Whisk together all ingredients save... Read More»
Ingredients: 2 large portobello mushrooms 1/4 cup
olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean,
etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in
oil, lemon, oregano, salt and pepper mixture for 30 minutes.
I mean their are certain things I agree with Alisa Vitti on, like coffee can wreak havoc, little things like that, but overall, it's not ancestral at all, the focus and importance of saturated fat was not their, only the focus of vegetal fats from
olive oil, avocados
etc etc..
Try this fat - blasting Plyo workout that you can do using light weights or holding water bottles or evenly weighted house hold objects (think shampoo bottles, large
olive oil jugs, water bottles,
etc)
Mini Challenge # 1 Cut out the grains, sugars, potatoes, beans and all processed foods from your diet and focus on getting maximum nutrition from meats, vegetables, healthy fats (coconut,
olives, coconut
oil,
olive oil, tallow, lard, butter, unprocessed cream,
etc) and fruits.
FAT - BLASTING Plyo Circuit Try this fat - blasting Plyo workout that you can do using light weights or holding water bottles or evenly weighted house hold objects (think shampoo bottles, large
olive oil jugs, water bottles,
etc) Get your badass on!
When I started, I mixed up very small batches (1 teaspoon castor
oil to 2 teaspoons
olive oil,
etc) until I figured out the right blend for me.
Don't neglect healthy fat intake from nuts, seeds, organic eggs, wild fish or fish
oil, virgin coconut
oil and
olive oils, avocados,
etc (helps appetite control and hormonal balance)
Plus, after seeing Dr McD's video on youtube about cancer, which includes a segment around the 15 min mark where he shows the increased risk of cancer from consuming any kind of man - extracted
oil (ie,
olive, corn, canola,
etc) I won't touch the stuff.
Try to get some sources of healthy fats with every meal to make sure you don't go too low... This could be avocados, any and all nuts (almonds, walnuts, pistachios, pecans,
etc), seeds (pumpkin seeds, sunflower seeds), nut butters (almond butter, natural peanut butter,
etc), virgin coconut
oil (good source of medium chain triglycerides), extra virgin
olive oil, grass fed beef (good source of conjugated linoleic acid and omega - 3s), whole eggs (yes, whole eggs... not egg whites),
etc..
, and focusing more of your diet on healthy fats (such as avocados, nuts, seeds, coconut fat,
olive oil, grass - fed butter, free - range eggs, fatty fish and fish oils,
etc), as well as increasing protein and fiber intake.
I stick to a simple routine that includes protein at every meal: lactose free yogurt or oatmeal or eggs for breakfast, lunch: a salad with whatever greens I have plus cheese, nuts and any leftover protein (steak, turkey meat,
etc) and use basil,
olive oil and salt for a dressing.
Anne - Julie Caron: Dr. Greger does not recommend any oils (no: flax
oil,
olive oil, coconut
oil,
etc).
Olive oil, walnut
oil, coconut
oil, flax, and supplement oils (borage,
etc) are ok.
I can't eat coconut products (
oil,
etc) or dairy so I'm wondering if I could substitute
olive oil and Almond Milk instead of coconut
oil and coconut milk?
I have purchased several cookbooks — Forks over Knives, The China Study cookbook, and Dr. Neal Bernard's Get Healthy, Go Vegan... I notice in all three that there is no use of
oil at all, even the healthy varieties (avocado,
olive,
etc).
Don't neglect an ample healthy fat intake from nuts, seeds, nut butters, organic free - range whole eggs, wild fish and / or fish
oil, virgin coconut
oil and
olive oils, avocados,
etc (helps appetite control and hormonal balance).
Also, it's worth noting what I'm currently eating: — Meals: Mostly just consist of 8oz of a protein + some vegetables and
olive oil (usually spinach, broccoli, asparagus, brussel sprouts,
etc) + an avocado — Snacks: TONS of nuts (almonds, cashews, macadamias)
I eat a lot of fats (coconut or
olive oil, avocados, eggs, fatty fish,
etc etc).
Organic extra virgin
olive oil for salad dressings,
etc (
olive oil is best for cold preparations as it can be unstable when heated)
Stay away from saturated or trans fats and go for monounsaturated fats so avocadoes,
olive oil, hazel nuts, pecan nuts or polyunsaturated fats such as salmon, mackerel, sardines, walnuts
etc just remember everything in moderation.
9) Avoid all processed vegetable oils (canola, soy / corn / cottonseed, grapeseed, safflower, sunflower,
etc) and stick to butter, coconut
oil,
olive oil, and animal fats.
I prefer to eat
olive oil with food (it's odd just drinking it), where I usually get a greater nutrient: caloric ratio eating things like kale, spinach, chard, radish, peppers, dandelion greens, herbs,
etc with some EVOO than I would eating something like a bowl of fruit for the same calories.
Should I concentrate on using coconut
oil, palm
oil, cocoa butter,
olive oil, avocado
oil etc instead of safflower, evening primrose
etc..
My eating included
olive oil, avocado
oil etc... well rounded, mediterranean style.
Mallory, typical vegetable oils like
olive oil, canola,
etc are culprits for weight gain!